My favorite recipes are straight out of my Grandmother’s cookbook. She only saved tried-and-true recipes that you can truly depend on. When I first saw her Sour Cream Sugar Cookies recipe, I was so skeptical. As soon as I baked these, I became a believer and I’m NEVER going back to making them any other way. They’re a great Christmas cookie and you’d never know that sour cream is the secret ingredient.
I always bake sugar cookies during the Christmas season because my kids love them so much. I use simple sanding sugar, as you can see in the photos, but you can decorate with cookie icing as well. Since they’re so soft and fluffy, many people think they’re like a knock-off Lofthouse cookie (the frosted ones you can buy at the grocery store). You can’t judge it until you’ve tried it!
Looking for more Christmas cookie recipes? Gingerbread Men Cookies are another classic that everyone loves. Reindeer Peanut Butter Blossoms are fun for the kids. No-Bake Bourbon Ball Cookies are super easy if you want to avoid baking.
How To Make Sour Cream Sugar Cookies
The key to a perfectly baked cookie is all about the technique. I keep my dough in the refrigerator, in-between baking. I share specifically how to do it, below in the recipe, but it’s an important technique to remember. Letting the cookie dough sit out and warm will create a cookie that spreads too thin or burns.
Tools For The Perfect Sour Cream Sugar Coookies
- Cookie Sheets – I ADORE my Williams Sonoma Goldtouch Cookie Sheets and they’re worth the investment. However, Amazon Cookie Sheets will get the job done too.
- Silicone Baking Mats – I use silicone baking mats on top of my cookie sheets to help prevent sticking. However, if you’re on a budget, parchment paper will work too.
- Professional Stand Mixer – This recipe creates a THICK dough. You’ll struggle with a hand mixer. Opt for a stand mixer, like the classic KitchenAid Stand Mixer.
How To Store Leftover Cookies So They Stay Fresh
This recipe makes almost three dozen cookies (it depends on the cookie cutter shapes you use). You’ll probably have some leftovers, even if you pass out some as homemade gifts. Keep your sour cream sugar cookies fresh by storing them in an air-tight container. You can also add a piece of fresh bread and that will help to keep the moisture. The cookies are good for 7-10 days.
Can you freeze sugar cookies? There are two different ways you can freeze sour cream sugar cookies. You can make the dough and freeze it before baking. Or you can bake them and place in the freezer afterwards. They’re good for 3 months in the freezer. Just let the dough, or cookies, thaw before baking or serving.
What You’ll Need From The Grocery Store:
- Vanilla Extract
- Sour Cream
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Optional: Sanding Sugar OR Cooking Icing
Step-By-Step Directions To Make Sour Cream Sugar Cookies
Mix together flour, salt, baking powder and baking soda. Gradually add to the egg-sugar mixture.
Preheat oven to 375 degrees F (190 degrees C). Divide the dough into thirds and place 1/3 onto wax paper. Roll the dough out, in-between the wax paper, to 1/4 inch thick. Repeat with the remaining dough.
Place back into the refrigerator, between the wax paper and on cookie sheets, until you’re ready to bake. Cut out cookies. Add sprinkles, if desired. Bake on cookie sheet, with silicone mat, for 10 – 12 minutes. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
TIP: Keep your rolled dough in the refrigerator until you’re ready to bake. It will be easier to work with. If you cut cookies and have leftover dough – put it back in the refrigerator. Then you can roll it between wax paper and repeat the process.
- 1 ½ Cups White Granulated Sugar
- 1 Cup Butter
- 1 Teaspoon Vanilla Extract
- 2 Eggs
- 1 Cup Sour Cream
- 5 Cups All-purpose Flour
- ½ Teaspoon Salt
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- Cream together white sugar, butter or margarine, vanilla, and eggs. Add sour cream.
- Mix together flour, salt, baking powder and baking soda. Gradually add to the egg-sugar mixture. Cover and chill dough for 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Divide the dough into thirds and place 1/3 onto wax paper. Roll the dough out, in-between the wax paper, to 1/4 inch thick. Repeat with the remaining dough.
- Place dough back into the refrigerator, between the wax paper and on cookie sheets, until you're ready to bake. Cut out cookies. Add sprinkles, if desired.
- Bake on cookie sheet, with silicone mat, for 10 - 12 minutes. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Amount Per Serving: Calories: 158Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 125mgCarbohydrates: 22gFiber: 0gSugar: 9gProtein: 2g
**Nutrition is calculated by a third party. Actual values may vary.